Steffen's Dinners - Recipes and Photos

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In this duck leg recipe, the sauce is made with dried apricot, sage and Madeira. It is flavorful and a bit tangy. In my experience it works very well to cook duck legs in the pressure cooker and it speeds up preparation by quite a bit.

Ingredients

• 4 duck legs
• 1 medium onion, chopped
• 4 oz / 125g dried apricot, chopped
• ¼ cup fresh sage, chopped
• 3 cloves garlic
• 1 carrot, chopped
• 1 tbsp sugar
• ½ tsp salt (or to taste)
• ½ cup / 120ml chicken stock (or water)
• ½ cup / 120ml Madeira
• 2 tbsp chopped parsley
• salt and pepper to taste

Preparation

1. Set pressure cooker over medium-high heat. Sprinkle duck legs with freshly ground pepper.
2. Brown duck legs from all sides for ca. 10 minutes, skin side first. Remove legs and duck fat.
3. Return 1 tbsp of duck fat to the pot. Add onions and cook until very lightly browned.
4. Add sage, carrot, garlic, sugar salt and chopped dried apricots. Cook for a few minutes.
5. Return duck legs to pressure cooker. Add stock/water and half of the Madeira
6. Cook with high pressure for 45 minutes. Release pressure.
7. Remove duck legs, set aside. Add remaining Madeira to the pot.
8. Blend well with a stick blender, add some water if the consistency is too thick.
9. Adjust seasoning with salt and pepper.
10. Add chopped parsley. Serve hot.

Notes

• For crunchier skin, broil the legs for a few minutes (broiler on low).
• Serving suggestion: Serve with vegetables and pasta
• This recipe is a variation of my Duck Legs in Orange Sauce recipe.

Preparation time: 75-90 minutes

Yields 4 servings